Chili Baked Potatoes: The Ultimate Comfort Food Mashup

Okay, so I’m obsessed with baked potatoes. And chili. And one day it just hit me – why not combine them? This recipe was born out of pure laziness and a craving for something warm and comforting. It took me a couple of tries to get the potato-to-chili ratio right, but I think I’ve finally cracked the code.

What I love most about this recipe is its versatility. You can use any kind of chili you like – homemade, store-bought, whatever. And the toppings? Go wild! It’s also a great way to use up leftover chili. Honestly, sometimes I just nuke a potato and throw some canned chili on top. It’s not fancy, but it works.

This recipe is perfect for a lazy weeknight dinner when you don’t want to spend hours in the kitchen. Plus, it’s a crowd-pleaser. Even my picky eaters devour these things. Just be prepared for a little mess. Yeah, it gets cheesy and chili-y, but that’s half the fun, right?

What You’ll Need

Baked Potatoes:

• 4 to 6 medium russet potatoes
• Olive oil
• Salt

Chili:

• 1 tablespoon olive oil
• 1 large yellow or white onion, diced
• 1 pound ground beef
• 1 teaspoon salt
• ¼ cup (66g) tomato paste
• 4 cloves garlic, minced or pressed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ½ teaspoon black pepper
• 1 (14-ounce) can crushed or diced tomatoes
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup beef broth

Toppings:

• ¾ cup sour cream (optional)
• 1 ½ cups shredded cheese (optional)

Steps

Baked Potatoes:

1. Preheat your oven to 350°F. Pierce cleaned potatoes all over with a fork. (Seriously, do this. Exploding potatoes are not fun.)
2. Rub potatoes with olive oil and sprinkle generously with salt. Bake on a baking sheet for 60 to 75 minutes, until potatoes are fork-tender.

Chili:

1. While your potatoes cook, in a large pot, heat oil over medium heat. Once hot, add onions and cook until they just begin to turn translucent around the edges, about 5 minutes.
2. Add ground beef and salt, and cook, stirring often, until beef is browned. If the beef releases an excessive amount of fat (more than a tablespoon or two), you can drain the meat or use a paper towel to absorb some of the grease.
3. Stir in tomato paste, garlic, and spices, and cook for 1 to 2 minutes until aromatic.
4. Stir in tomatoes, beans, and broth. Bring to a simmer and simmer the chili uncovered for 20 to 30 minutes, until the meat is cooked through and chili has thickened.
5. Taste and add salt and pepper if necessary.

Assemble Potatoes:

1. Cut potatoes open and top with chili, sour cream, cheese, and any other toppings you prefer. Serve and enjoy!

Substitutions That Actually Work

Honestly, store-bought chili works fine here. I’ve even used leftover taco meat before. For the potatoes, sweet potatoes or even microwaved potatoes in a pinch will work.

Making It Diabetes-Friendly

Use a sugar-free chili recipe or look for lower-sodium options. You can also skip the sour cream and cheese or use reduced-fat versions. Load up on extra veggies in your chili for added fiber.

Tips & Storage

• Leftover chili can be stored in the fridge for up to 3 days. Reheat on the stovetop or in the microwave.
• Baked potatoes don’t reheat as well, so I usually make just enough for one meal.
• Pro tip: Wrap the potatoes in foil before baking for extra soft skin.